Easy Slow Cooker Shredded Mexican Chicken

Ingredients

• 2 lbs Boneless Skinless Chicken Breasts (About 2 large, or approximately 3 medium, ensure they fit comfortably in your slow cooker. Can substitute with boneless, skinless chicken thighs for a richer flavor.)
• 1 cup Salsa (Your favorite type, can be mild, medium, or hot depending on preference. Choose a thicker salsa for best results, such as restaurant-style salsa.)
• 4 oz Canned Diced Green Chiles (Do not drain, the liquid adds flavor and moisture. Use mild or hot, depending on spice preference.)
• 2 tbsp Taco Seasoning (Store-bought or homemade. If using store-bought, check sodium content. Adjust quantity to taste; start with 2 tablespoons and add more after shredding, if needed.)
• 1 tsp Ground Cumin (Adds a warm, earthy flavor; can substitute with smoked paprika for a different flavor profile, or reduce to 3/4 tsp if preferred.)
• 1 tsp Chili Powder (Provides a mild chili flavor; use more for a spicier kick, up to 1.5 tsp. Alternatively, use ancho chili powder for a richer flavor.)
• 1 tsp Garlic Powder (Enhances the savory flavor; can substitute with 2 cloves minced garlic if preferred, add garlic directly to the slow cooker underneath the chicken.)
• 1 tsp Onion Powder (Adds a subtle oniony taste; can substitute with 1/4 cup diced onion, sautéed lightly before adding to the slow cooker. Add onion directly to the slow cooker underneath the chicken.)
• 0.5 tsp Salt (Or to taste. Adjust after shredding the chicken if necessary. Use sea salt or kosher salt for best results.)
• 0.25 tsp Black Pepper (Freshly ground, or to taste. Adds a subtle spice; use freshly cracked black pepper for the best flavor.)

Instructions

1. Place the boneless skinless chicken breasts in the bottom of your slow cooker in a single layer.
2. In a medium bowl, whisk together the salsa, diced green chiles (undrained), taco seasoning, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper until well combined.
3. Pour the salsa mixture evenly over the chicken breasts, ensuring they are well coated. Use a spatula to spread the mixture and push ingredients down if needed.
4. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken should be very tender and easily shredded with a fork. Check the internal temperature to ensure it reaches 165°F (74°C). Cooking time may vary depending on your slow cooker.
5. Once the chicken is cooked through, remove it from the slow cooker and place it on a cutting board. Reserve the sauce in the slow cooker.
6. Use two forks to shred the chicken into bite-sized pieces. Discard any large pieces of fat.
7. Return the shredded chicken to the slow cooker, making sure the shredded chicken is immersed and coated in the sauce. Stir well to combine.
8. Cover and let the shredded chicken simmer in the sauce for an additional 10-15 minutes to allow it to absorb the flavors. This step is crucial for enhancing the taste and ensuring the chicken stays moist.
9. Taste and adjust seasonings as needed. Add more salt, pepper, taco seasoning, or a splash of lime juice to your preference. If the sauce is too thin, remove the lid and simmer for a bit longer to reduce the liquid, or add a cornstarch slurry for thickening.
10. Serve the shredded Mexican chicken hot in tacos, burritos, tostadas, salads, quesadillas, or over rice. Garnish with your favorite toppings such as shredded cheese, sour cream, guacamole, cilantro, diced tomatoes, or a squeeze of fresh lime.
11. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving, adding a little chicken broth or water if needed to maintain moisture. The shredded chicken also freezes well for longer storage; thaw overnight in the refrigerator before reheating.